Name: Middle Eastern-style breakfast bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 gm small green lentils; 6 eggs, at room temperature; 400 gm mixed cherry tomatoes, halved; 1/2 spanish onion, thinly sliced; 1 cup (loosely packed) flat-leaf parsley, plus extra to serve; 2 tbsp coarsely chopped dill, plus extra sprigs to serve; Persian feta and sumac, to serve; Baharat dressing; 125 ml (1⁄2 cup) extra-virgin olive oil; 2 tbsp aged red wine vinegar; Finely grated rind and juice of 1⁄2 lemon; 1/2 garlic clove, finely grated; 1/2 tsp baharat (see note)

A twist on shakshuka, this bowl can be served for any meal, and while it’s substantial as it is, barbecued fish, chicken or lamb make fine additions.

Ingredients

400 gm small green lentils

6 eggs, at room temperature

400 gm mixed cherry tomatoes, halved

1/2 spanish onion, thinly sliced

1 cup (loosely packed) flat-leaf parsley, plus extra to serve

2 tbsp coarsely chopped dill, plus extra sprigs to serve

Persian feta and sumac, to serve

Baharat dressing

125 ml (1⁄2 cup) extra-virgin olive oil

2 tbsp aged red wine vinegar

Finely grated rind and juice of 1⁄2 lemon

1/2 garlic clove, finely grated

1/2 tsp baharat (see note)

Method

1.Cook lentils in a large saucepan of unsalted boiling water until tender (18-20 minutes). Drain well.

2.Meanwhile, cook eggs in a saucepan of boiling water (6 minutes for soft-boiled), then drain, cool under cold running water and peel.

3.For baharat dressing, whisk ingredients in a large bowl to combine.

4.Add lentils, tomatoes, onion and herbs to dressing, season to taste and toss to combine. Serve warm topped with feta, halved eggs and dill sprigs and sprinkled with sumac.

Baharat, a Middle Eastern spice mix, is available from Herbie’s Spices (herbies.com.au) and Middle Eastern delicatessens.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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